Class Information

Date, Time

December 19, 2020

10:00am PST/1:00pm EST

Zoom for the live class was in your email. Please email me ASAP if you did not receive it!

Preparation

Clear your countertops! Candy making requires space. In this class, I will show you how to make dark, milk, and white chocolate truffles. Hate dark or white chocolate? No problem, just make more of the kind(s) you love! We will learn to temper chocolate, but you can skip that lesson if you’d like, and use more traditional truffle coatings. I’ll show you how to use candy melts and lots of other coatings. There will definitely be the traditional cocoa powder to try out. For my chocoholics, I highly recommend different kinds of cocoa power, like dutched, natural, and red.

A note on flavoring: you do not have to jazz up your truffles. If you want to depart from straight chocolate, I’ll show you how to flavor your truffles with liquors, with extracts, and with fruit puree. This is all optional.

CHOCOLATE: This is important! Buy chocolate you like to eat. This is not the place for Baker’s chocolate or similar workhorse brands. No Hersey’s or NBestle’s either. No offense to these chocolate pioneer brands, but they are not good quality and will not produce good truffles. My favorite chocolate brand is Valrhona, but it is pricey. The Trader Joe’s Pound Plus 71% bars are a GREAT option. They won a taste taste against all the fancy brands that Serious Eats did years ago.

Same rules apply for white chocolate. If you’d eat it, you can make truffles with it. Valrhona is the indisputable best white chocolate out there, but there are plenty of more accessible brands out there.

NO CHOCOLATE CHIPS.